Oven-cooked beef stew

Yield: 4 Servings

Measure Ingredient
1 pounds Beef stew meat
\N \N Salt; pepper, all-purpose flour
3 tablespoons Shortening
2 mediums Onions; chopped
1¾ cup Water
1 can (10.5-oz) condensed tomato soup
1 small Bay leaf
2 \N Whole cloves
1 \N Stalk celery; sliced
4 \N Carrots; sliced
1 cup Canned peas
3 mediums Potatoes; cut into eighths
\N \N Salt and pepper

Cut meat into 1-inch cubes; sprinkle with salt and pepper, and dredge with flour. Melt shortening in skillet and brown meat thoroughly. Transfer meat to a 2-quart casserole. Lightly brown chopped onions in the hot shortening; add to meat. Heat water with tomato soup and pour over meat. Add seasonings and sliced celery. Cover and bake at 325ø for 1-½ hours, or until meat is nearly tender. Add sliced carrots, peas, and potatoes cut in eighths; sprinkle with salt and pepper, and mix in with beef and gravy. Cover and continue baking for 45 minutes. Yield: 4 to 6 servings.

From <The Progressive Farmer's Southern Country Cookbook>, by the editors of the 'Progressive Farmer Magazine'. Downloaded from Glen's MM Recipe Archive, .

Similar recipes